While the clouds and rain don’t stop restating the truthfulness of “April showers bring May flowers”, my oven keeps staring at me with an inviting and challenging gaze. While the orchard gardens that lurk behind walls show orange trees and lemon trees proudly holding their fruits, let’s celebrate the end, or the farewell, of citrus season and bake some muffins that beg for tea while rain ornaments the windows.

As a good summer child rain is not easy for me and yet it brings to surface childhood memories that are all but cold. Still today you can find me staring at the fat rain drops that draw pathways on the car windows. Did anyone else played that game of guessing what drop with go out faster from the web of drops in the window? Giving it some thought and having in mind all I have been reading on mindfulness, it seems that it is an ability that is born with us. As a child you are there, really there in the moment. That game of drops had, while it lasted, our full attention as if nothing else mattered in the world. As we grow up we seem to go on forgetting the importance of the little things. The good news are it’s not something we have to learn from zero, maybe we just have to remember or better said, forget the accessory and go back to what’s essential.

Phew that being said I almost lost what was essential and that brought me here today (or maybe not). But let’s talk about these muffins shall we. On my daily routines I see so many orange trees and lemon trees that it’s impossible not to feel inspired by them. And yes I’m almost off season but there are still fruit on the trees and just because they are the last it doesn’t mean they don’t deserve a proper celebration. So grab some oranges and join me!

These muffins are beyound easy to make and deliciously soft and spongy. If you have been following my tiny green kitchen you already know that I have a huge crush on coconut. Paired with orange is divine and so aromatic. The smell coming out of your oven will bring everyone in the house to the kitchen. Perfect for tea or as a treat anytime they are a breeze to make and guarantee a smile to everyone tasting them. Give these ago this weekend and send me some photos, it does make my day.

Happy April showers and see you next week!
Inês

Ingredients

(for 8)

Dry:

1 ¼ cups spelt flour

½ cup shredded coconut

¼ cup cassava flour

½ cup whole cane sugar or coconut sugar

1 tsp baking powder

¼ tsp baking soda

1 tsp cardamom powder

1 pinch of sea salt

Wet:

1 cup vegetable milk

½ cup freshly squeezed orange juice

Zest of 2 oranges

3 tbsp melted coconut oil

2 tbsp maple syrup

¼ tbsp apple cider vinegar

Preheat the oven to 180ºC. Line your muffin tin with paper molds.

In a bowl combine the dry ingredients. In another bowl combine the wet ingredients and give them a good mix. Pour the wet mixture into the dry one, and fold until nicely combined but don’t over mix. Pour the mixture into the molds and bake for around 30 to 35 minutes.

Let them cool completely before eating.

Note: If you can’t get cassava flour use corn starch (not GMO) or any other starch you have around.